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This is one of the most revolutionary health books I have read in some time. The author’s basic premise is that wheat and wheat products are responsible for many of the health maladies that plague modern Americans, including obesity, diabetes, arthritis, dementia, and more.

When I first heard about the book, I dismissed it because I have always been taught that wheat, especially in its whole-grain form, is healthy for you. He presents a compelling case that the wheat we eat today bears little resemblance to the wheat of one hundred years ago. It has been so genetically-modified and hybridized that our bodies can’t process it. The result is chronic inflammation, leading to everything from poor health to a general lack of energy.

The book is pretty technical. The author is a medical doctor, and he is determined to prove his case with hard data and lots of science. Fortunately, he weaves in lots of case studies about his patients and how a gluten-free diet transformed their health.

As a test, Gail and I, along with a couple of our daughters with Crohn’s disease, decided to give the diet a whirl. We’ve been on it now for two weeks. I can honestly say that I have never felt more alert and energetic. One of my daughters has already lost ten pounds.

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